Fried Modak Recipe, How to make Fried Modak Recipe
Recipe type: Dessert
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
Learn to make fried modak with easy step by step instructions. The outer covering is crispy and the interior is soft.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Modak Covering:
  • 2-3 cups of oil for deep frying
  • ¼th cup whole wheat flour
  • ½ cup refined flour (maida)
  • ¼th cup semolina (sooji / rava)
  • ¼th cup rice flour (chawal ka atta)
  • ½ cup milk or as required
  • 1.5 tbsp warm clarified butter (ghee) or oil
  • salt as per taste
For Modak Stuffing:
  • 1.5 tbsp clarified butter (ghee) or oil
  • 1.5 tsp white sesame seed (safed til)
  • 1.5 tsp poppy seed (khus khus)
  • 1 cup fresh grated coconut (nariyal)
  • ½ cup powdered Or grated jaggery (I used organic jaggery powder) (gur)
  • 1 tbsp oil
  • 1 t/s cardamom powder
  • 1 t/s nutmeg powder
How to make the recipe?
  1. Combine all the flour and mix with milk.
  2. Start kneading into a smooth dough.
  3. Towards the end add warm ghee or oil.
  4. Use all your stamina and knead into a soft dough.
  5. Allow the dough to rest fro 10-15 mins.
  6. In the meanwhile let's make our filling. Take a heavy bottomed pan add ghee to it.
  7. Place on low heat and saute khus khus seed (poppy seed) and safed til (sesame seed) for 40-60 secs.
  8. Add fresh grated coconut.
  9. Also add powdered jaggery. Combine all nicely
  10. Keep stirring the mixture for 2-3 mins. Jaggery would melt, the mixture would leave nice aroma. Ensure you don't over-cook the mixture else the jaggery might harden or get stiff which is not good for your modak.
  11. Lastly add cardamom and nutmeg powder. Mix nicely. Switch off the gas don't overcook the mixture. Allow the mixture to cool down.
  12. Make marble sized balls from the dough.
  13. Dust some flour and roll them into thin round discs. Just ensure the discs has no cracks.
  14. Place some filling in the center.
  15. Start forming pleats or pinch the edges.
  16. You could make umpteen number of pleats I have only made 7 pleats.
  17. Bring all the pinched edges or pleats together forming a modak shape. Seal the edges properly.
  18. Deep fry or shallow fry the modak until golden brown or cooked from all sides.
  19. Place them on absorbent napkin to absorb excess oil.
  20. Serve the fried modaks warm or serve as offering.
1. Ensure you seal the edges of the modak else any crack or hole might get the stuffing out from the modak making a messy affair for you.
2. Fry the modak evenly on medium heat else they won;t cook from all sides.
3. You could also use a modak mould for shaping the modak.
Recipe by Flavors of Mumbai at